Tuna salad with delusions of grandeur! To make this, you should make some hardboiled eggs first. Put the number of eggs you want to hardboil in one layer on the bottom of a pot, and cover them with water (about one inch above the eggs). Bring to a full boil, then remove from the heat, cover the pot, time fifteen minutes, and then drain the water. To cool the eggs and stop the cooking process, fill the pot with cold water and a few ice cubes. You don’t have to do this the day before, but if you do, you avoid the awkwardness of possibly trying to cut up a still-warm hardboiled egg.
Begin with as much canned tuna of any type as you like (I used chunk light). Flake it and add hummus until it’s nice and smooth (I used garlic hummus; dill also works well, but any flavor that strikes your fancy can work.)
Then, cut up your hardboiled eggs – how many depends on the egg-to-fish ratio you want. Mix them in gently.
Next, boil some spinach! You don’t need much. Cook it until it’s soft, drain it and rinse it off under cold water, and then incorporate it.
Lastly, mince some parsley and some fraction of a red onion and stir them in. If you have a grocery store that does not sell monstrous mutant elephant-sized red onions, or if you’re making enough pretentious tuna for four dozen people, you may be able to use a whole one. Add, also, generous amounts of ground mustard seed and ground celery seed. You could use sliced celery instead of some or all of the celery seed; I don’t like the texture so I go with the spice version. Other spices you could put in (optionally) are white pepper, basil, parsley, dill, and some onion powder if you think you undershot on the red onion.
Works as a sandwich filling (put it on a toasted English muffin or rye bread!) or as a dish plain on a plate.